Instructions: Put the butter into a saucepan over medium heat and melt until it begins to bubble. Add the mushrooms in one layer and saute over high heat, trying to avoid shaking the pan which will make it cool off too quickly and steam the mushrooms.

Lower the heat, add the shallots and cook 2 minutes. Season with salt and pepper. Add the flour by sprinkling it evenly over the mushrooms. Cook for 1 minute, add the bouillon and simmer for 2 minutes. Add the yogurt, stir to combine, add the herbs, finish with lemon juice and adjust the seasoning. Serve with chicken, fish or pork.

This recipe yields sauce for 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.